|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||14%|
|Total Sugars 4g|
|Vitamin C 77mg||385%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sorbets are a great way to cool down in the summer. This particular sorbet has a zesty lemon flavor and is spiked with vodka, so it is even more interesting. While they are more time-consuming than blended drinks, they are worth every minute of your time. Serve it as a light, chilled dessert for brunch or lunch, or enjoy its fabulous palate cleanser capability between courses at a dinner party.
A premium brand of vodka will simply taste much better in this sorbet. This recipe is from Blue Ice American Vodka, and it is an excellent option.
For the flavor, lemon zest is infused into a simple syrup, then freshly squeezed lemon juice and vodka are added and the sorbet is frozen. If you have an ice cream freezer, you can use it to make the sorbet. If not, you will see the alternative instructions for making it in your freezer, with the help of a food processor or blender.
For Lemon Syrup:
1 1/2 cups granulated sugar
3 cups water
1 tablespoon grated lemon zest, from about 1 lemon
For the Sorbet:
1/2 cup vodka
3 1/2 tablespoons freshly squeezed lemon juice, from 1 large lemon
Lemon wedges, for garnish
Note: while there are multiple steps to this recipe, the sorbet is broken down into workable categories to help you better plan for preparation and assembly.
Make the Lemon Syrup
Gather the ingredients.
In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves.
Add the lemon zest and stir until the mixture comes to a boil. Reduce the heat to low and simmer 5 minutes. Remove from the heat and allow it to cool completely.
Place a fine strainer over a large bowl and pour the syrup mixture through to strain out any zest. Let cool completely before making the sorbet.
Make the Sorbet
Gather the ingredients.
Add the vodka and lemon juice to the strained syrup mixture. Stir until thoroughly blended.
Transfer the mixture to the ice cream maker, then freeze according to the manufacturer's instructions.
- No ice cream maker? Pour the mixture into a container, cover it, and place it in the freezer. When it is semi-solid, mash it up with a fork and refreeze it again. Once frozen, place it in a food processor or blender and process until smooth. Cover and refreeze until ready to serve.
- You will need the zest from the lemon to give the sorbet the best lemon flavor. A fine grater or a zester works best. If you don't have one of those tools, you could use a vegetable peeler to get strips of zest, then use a chef's knife to finely mince it.
- You will get more lemon juice from a lemon if it is at room temperature before squeezing.
- Ramp up the flavor with a citrus vodka rather than an unflavored one. Most citrus vodkas are blends of fruits though you will find options with lemon, orange, and grapefruit alone. Any are good options for the sorbet.
- Use 1 cup of limoncello and make 2 cups of plain syrup (1 cup sugar and 2 cups of water) as a substitute for the lemon syrup. Make the unflavored syrup, then add the limoncello with the vodka. You may have to freeze the sorbet longer due to the extra alcohol, though this will depend on the strength of your limoncello.
- Alternatively, drizzle limoncello on top of the sorbet when garnishing.
How Strong Is a Vodka Lemon Sorbet?
The sorbet is going to be very light on the alcohol. When made with 80-proof vodka, it should fall somewhere around 5 percent ABV (10 proof). That's similar to a beer, but the sorbet is far more delicious!